This recipe has been taste-tested and approved by a few of my closest foodie friends and heartily approved. This cake is moist with an irresistible espresso flavor!
Coffee Cake Ingredients:
3 Cups Whole Wheat Flour
2 Cups Coconut Sugar
2 Teaspoons Baking Soda
1 ¾ Cups Almond Milk
1/2 Cup Olive Oil
1/4 Cup Brewed Espresso
2 Teaspoons Vanilla
1 Teaspoon White Vinegar
2 Tablespoons Instant Coffee
Espresso Frosting Ingredients:
18 Ounces So Delicious Dairy Free Cocowhip
1 Tablespoon Instant Espresso Powder
Method:
In a large mixing bowl combine the Flour, Coconut Sugar & Baking Soda.
Slowly add the Almond Milk, Espresso, Olive Oil, Vanilla, and Vinegar. Mix Well.
Fold in the Instant coffee and mix lightly.
Add to a prepared 8'' round cake pan.
Bake at 350°F for 45 Minutes.
Combine the Frosting ingredients and set aside.
Remove the cake from the oven and allow it to fully cool off.
Using a cake leveler or large knife, divide the cake in two.
Place one half of the cake on a plate or round cake tray.
Spread half of the coffee frosting evenly on top of the cake.
Add the second layer of cake.
Spread the rest of the frosting on top.
Dust with more Espresso Powder.
Slice and Enjoy! tried this recipe? don't forget to drop a comment and photo below!
